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Vegan Recipes

31st July, 2010 - Posted by admin - No Comments

Vegan Recipes

Does anyone have any vegan recipes for Tofutti's cheddar flavored cream cheese?

Tofutti recently came out with a cheddar flavored cream cheese. I accidentally bought two containers and I have no idea what to do with them. Does anyone have any vegan recipes for this cheddar flavored cream cheese?

Awesome and it's vegan? I'm going to have to check that out! You can make roll-ups or wraps with tortilla and spinach and cream cheese, cream cheese enchiladas, use to dip veggies and pita or tortilla bread in, mix wit mashed potatoes and veggies.

Here are some recipes:
Jalapeño Poppers
12 jalapeño peppers, sliced in half lengthwise, tops and seeds removed
8 oz Better Than Cream Cheese
1 Cup soy milk
1 Cup flour
1 Cup breadcrumbs
Oil for deep frying
Fill the jalapeño peppers with the Better Than Cream Cheese.
Put the soy milk and the flour into two separate bowls. Dip the stuffed jalapeños into the soy milk and then into the flour, making sure that they are well-coated. Allow the coated jalapeños to dry for about 10 minutes.
Dip the jalapeños into the soy milk again and roll them through the breadcrumbs. Allow them to dry then repeat the process to ensure that the entire surface of each jalapeño is coated.
In a large skillet or deep fryer, heat the oil to 370°F. Deep fry the jalapeños for about 3 minutes or until golden brown then transfer them to paper towels to drain.

http://www.tofutti.com/fs-jp.shtml

Zucchini Pate
2 medium-size zucchini (1/2 pound)
1 tsp tarragon or white wine vinegar
1 tsp sugar
1 tsp salt
1/4 cup packed fresh parsley sprigs
1/4 cup chopped fresh chives
1 (3 oz) package chedder cream cheese, softened
1/4 tsp ground black pepper
Line medium-size bowl with double thickness of cheesecloth. To extract some moisture from zucchini, coarsely grate unpeeled zucchini into prepared bowl. Sprinkle with vinegar, sugar, and 1/2 teaspoon salt. Toss gently; cover; set aside 1 hour.
In food processor, with chopping blade, process parsley and chives until very finely chopped. Gather ends of cheesecloth; squeeze zucchini to drain out as much liquid as possible. Add drained zucchini to processor; process until smooth. Add softened cream cheese, remaining 1/2 teaspoon salt, and the pepper. Process until well-combined.
Press zucchini pate into small bowl. Cover and refrigerate several hours or overnight.
Yield: 6 to 8 servings

Cauliflower Gratin
* 1 head cauliflower, cut into florets (discard core and large stems)
* 1 (14 ounces) can vegetable or mushroom broth (or homemade - about 1-3/4 cups)
* 2 Tbsp vegan butter
* 2 ounces toffuti cream cheese
* 2 Tbsp vegan sour cream
* 1 cup shredded vegan cheddar cheese, divided use
* 1/4 cup sliced green onions, white and green parts
* 2 eggs substutes
* Salt and freshly ground black pepper to taste
* 1/4 cup chopped seitan
* 1/4 cup grated vegan Parmesan cheese
* paprika
* Vegetable spray
Preparation:
Place cauliflower florets in a large saucepan. Add broth and bring to a boil. Cover and simmer until very tender, about 12 minutes. Drain thoroughly through a fine sieve and return to the pot over low heat. Cook about 2 more minutes to dry out excess moisture, stirring constantly. (It's okay that it breaks apart.)
Pour cauliflower into food processor fitted with the metal blade. Add butter, cream cheese, sour cream, half of the cheddar cheese, green onion, salt, pepper, and eggs. Pulse to combine. Fold in ham, turkey or bacon pieces.
Spray an oven-proof casserole with vegetable oil. Pour cauliflower mixture into casserole dish and sprinkle evenly with remaining 1/2 cup cheddar cheese and all of the Parmesan cheese. Dust lightly with paprika. Bake in a preheated 375 F. oven for about 45 minutes.
Yield: 6 to 8 servings

Chive Mashed Potatoes
* 2-1/2 pounds (about 8 medium potatoes, peeled and cut into 1-inch cubes)
* 1 (8-ounce) package toffuti cream cheese, cut into 1-inch cubes, at room temperature
* 3/4 to 1 cup hot plant milk (soy, rice, etc)
* 1-1/4 teaspoons salt
* 1/4 teaspoon ground black pepper
* 1/2 cup chopped fresh chives
Preparation:
Cover potatoes with 2 inches of water. Boil gently until tender, 10 to 15 minutes. Drain and return to the pan.
Add cream cheese, milk, salt, and pepper to the potatoes and mash together until blended. It's okay if there are a few lumps. (If you don't want lumps, pass potatoes through a ricer instead of mashing before adding the rest of the ingredients.) Rewarm over low heat if necessary, then fold in the chives. Serve chive mashed potatoes hot.
Try using unpeeled red rose potatoes for added color and nutrition.
Yield: 8 servings

Creamy Fried Cabbage
* 2 Tablespoons vegan butter
* 4 cups (about 1 medium head) shredded green cabbage
* 1 red bell pepper, sliced very thin
* 1/2 sweet onion, sliced very thin
* 1/4 teaspoon garlic powder
* 2 Tablespoons water
* 1 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper
* 3 ounces toffuti cream cheese, cut into 1/2-inch cubes
Preparation:
Melt butter in a heavy, deep skillet or Dutch oven over medium high heat. Add cabbage, red bell pepper, onion, garlic powder, water, salt, and pepper.

Healthy Vegan Spaghetti And 'Meatballs' Recipe Video

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